Bean and Pasta Soup
Recipe
- Title:
- Bean and Pasta Soup
- Categories:
- Soups/stews, Pasta, Vegetables, Cheese/eggs, Beans
- Yield:
- 4 servings
Ingredients
- 2 pk Low-Sodium Instant Vegetable
- 14 oz Rinsed, Drained, Canned Red
- -Broth And Seasoning Mix
- -Kidney Beans
- Dissolved IN
- 1 c Thawed Frozen Spinach,
- 1 1/2 c Hot Water
- -Chopped
- 1 c Low-Sodium Canned Stewed
- 1/2 ts Oregano Leaves
- -Tomatoes
- 1/2 ts Basil Leaves
- 4 1/2 oz Uncooked Small Shell
- 3/4 oz Grated Parmesan Cheese
- -Macaroni
Directions
- Yield: 4 Servings Of 3/4 Cup Each
Directions
- In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil.
- Add the macaroni and cook for 7 minutes.
- Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes.
- (If the soup is too thick, add a small amount of water.)
Directions
- Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese.
Directions
- Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional Calories
Directions
- Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol
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